Color stable iron and zinc fortified compositions

ABSTRACT

The present invention relates to color and flavor improvements in iron and zinc supplemented dry beverage powders having fruit and/or botanical flavor. Vitamins such as the B vitamins, vitamin A, vitamin C, and vitamin E can be added to the dry beverage mix. The supplemented dry beverage mix can also contain iodine, niacin and folic acid. In particular, methods for fortifying dry beverage mixes with certain bioavailable zinc and iron compounds without producing reconstituted beverages having undesirable color or flavor are disclosed. Also disclosed are beverages and foods fortified preferably with amino acid chelated iron that do not impart objectionable color due to the inclusion of a ferric ion reducing agent such as ascorbic acid and/or an agent such as citric acid that is capable of preferentially complexing ferric ion in the presence of polyphenols or flavonoids that are typically present in these beverages or foods.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Continuation of patent application Ser. No.09/445,630, filed Dec. 9, 1999 now U.S. Pat. No. 6,358,544, and aContinuation-in-Part of application Ser. No. 08/549,109, filed Oct. 27,1995 (now abandoned).

TECHNICAL FIELD

The present invention relates to dry beverage mixes, ready-to-drinkbeverages and foods other than beverages supplemented with iron andoptionally zinc compounds that have excellent bioavailability. The ironand zinc compounds herein do not cause an off-flavor/aftertaste, arestable, and overcome the problem of discoloration often caused by theaddition of these minerals to foods and beverages. The compositions mayalso include vitamin A, vitamin C, vitamin E, the B vitamins, folic acidand iodine. The present invention further relates to beverages and foodsfortified with iron, especially amino acid chelated iron, withoutimparting objectionable color.

BACKGROUND OF THE INVENTION

In many countries, the average diet does not contain sufficient levelsof iron, zinc, iodine, vitamin A or the B vitamins. Iron deficiency iswell documented. Although iron deficiency is one of the few nutritionaldeficiencies in the U.S., it is common in most developing countries.Recent evidence suggests that nutritional zinc deficiency may be commonamong the people of many developing countries where they subsist ondiets of plant origin (e.g. cereal and legume). Marginal zinc deficiencymay be widespread even in the U.S. because of self-imposed dietaryrestrictions, use of alcohol and cereal proteins, and the increasing useof refined foods which decrease the intake of trace minerals.

Iron and zinc deficiencies can be overcome by taking supplements. Othermethods of addressing these deficiencies include increasing the intakeof foods naturally containing these minerals or fortifying food andbeverage products. Usually, in countries where the people suffer fromthese deficiencies, the economy is such that providing minerals andvitamins as a supplement is expensive and presents significantdistribution logistics problems. In addition, compliance, i.e., havingthe people take the vitamin and mineral supplements on a daily basis, isa serious problem. Accordingly, the delivery of iron and zinc along withother vitamins and minerals in a form that has high bioavailability andat the same time a non-objectionable taste and appearance, and in a formthat would be consumed by a high proportion of the population at risk isdesirable.

Vitamin and mineral fortified beverages and foods are known. Althoughsubstantial progress has been made in reducing iron deficiency byfortifying products such as infant formulas, breakfast cereals andchocolate drink powders, the formulations require milk which is oftennot available or affordable. Little progress has been made to addressthe problem of iron and zinc deficiencies in the general population.Moreover, little attention has been paid to formulating fruit-flavoreddry beverage mixes supplemented with nutritional amounts (i.e., at least5% of the USRDI) of zinc and iron with or without vitamins. Manyfruit-flavored powdered beverages contain vitamins and/or minerals butseldom contain both zinc and iron at any significant level, see forexample, Composition of Foods: Beverages, Agriculture Handbook No. 8Series, Nutrition Monitoring Division, pgs 115-153:

There are well recognized problems associated with adding both vitaminsand minerals to beverages. Zinc supplements tend to have anobjectionable taste, cause distortion of taste and cause mouthirritation, see for example U.S. Pat. No. 4,684,528 (Godfrey), issuedAug. 4, 1987. Iron supplements tend to discolor foodstuff, or to beorganoleptically unsuitable. Moreover, it is particularly difficult toformulate products containing minerals and, in particular, mixtures ofbioavailable iron and zinc. These minerals not only affects theorganoleptic and aesthetic properties of beverages, but also undesirablyaffects the nutritional bioavailability of the minerals themselves andthe stability of vitamins and flavors.

Several problems exist with delivering a mixture of iron and zinc withor without vitamins in a beverage mix. A few of the problems arechoosing iron and zinc compounds which are organoleptically acceptable,bioavailable, cost effective and safe. For example, the water solubleiron and zinc compounds, which are the most bioavailable causeunacceptable metallic aftertaste and flavor changes. In addition, thesoluble iron complexes often cause unacceptable color changes. Evenfurther, the iron complexes themselves are often colored. This makesformulating a dry powder that has a uniform color distribution in themix more difficult. Often the reconstituted beverage does not have asuitable color identifiable with the flavoring agent. If the color ofthe powder, reconstituted beverage or flavor of the beverage issubstantially altered, the beverage will not be consumed. Color andtaste are key to consumer acceptance.

Many iron sources which have been successful commercially, have beenfound to be unsatisfactory for use herein. For example, U.S. Pat. No.4,786,578 (Nakel et al), issued November 1988, relates to the use ofiron-sugar complexes suitable for supplementing fruit beverages. Whilethis supplement may produce an acceptable taste in certain fruitflavored beverages, the supplement causes discoloration and consumerdetectable differences in some colored beverages. Iron sources typicallyused to fortify chocolate milk were also found undesirable due to colorproblems and/or flavor problems.

It has further been found that iron is more bioavailable if administeredin the form of chelates wherein the chelating ligands are amino acids orprotein hydrolysates. See, for example, U.S. Pat. No. 3,969,540(Jensen), issued Jul. 13, 1976 and U.S. Pat. No. 4,020,158 (Ashmead),issued Apr. 26, 1977. These chelated iron compounds are known in the artby various names such as iron proteinates, iron amino acid chelates andpeptide or polypeptide chelates. These will be referred to herein simplyas “amino acid chelated irons.” A particularly desirable amino acidchelated iron is FERROCHEL made by Albion Laboratories. FERROCHEL is afree flowing, fine granular powder that provides a high bioavailablesource of ferrous iron that is typically complexed or chelated with theamino acid glycine.

Unfortunately, it has also been found that FERROCHEL, when added towater or other aqueous solutions, imparts relatively quickly a deeprusty yellow color. Such a color can change the color appearance thefood or beverage to which FERROCHEL has been added. In the case of manyfoods and beverages, this color change would be unacceptable. It hasbeen found that FERROCHEL causes unacceptable off-color development invarious foods and beverages by interacting with dietary components suchas the polyphenols and flavonoids. Furthermore, by accelerating theoxidative rancidity of fats and oils, FERROCHEL (like ferrous sulfate)has been found to cause off-flavor in foods and beverages.

It has now been found that compositions containing particular iron andzinc sources, coloring agents, a flavor component, and optionally asweetener are very pleasant to taste and leave no undesirableaftertaste. Further, the composition has a uniform color as a powder andan acceptable color as a reconstituted beverage. The mix is provided ina manner which avoids agglomeration or caking. This free-flowingconvenient form allows the consumer to simply add the desired level ofthe mix needed for reconstitution into the beverage form. It has beenadditionally found that beverages and foods can be fortified with iron,especially amino acid chelated iron, without imparting objectionablecolor and taste.

Accordingly, an object of this invention is to provide a beverage mixsupplemented with nutritional amounts of zinc and iron which ispalatable and does not have a disagreeable aftertaste while preservingthe bioavailability of the metal ions.

Another object of the present invention is to provide dry beverage mixeswhich immediately upon reconstitution have an acceptable color.

It is a further object of the present invention to fortify beverages andfoods with iron, especially amino acid chelated iron, without impartingobjectionable color.

These and other objects will be obvious from the description herein.

SUMMARY OF THE INVENTION

The present invention relates to a dry free-flowing beverage compositionwhich when reconstituted has a desirable color and is free ofundesirable aftertaste comprising:

(1) from about 5% to about 100% of the USRDI of iron, wherein said ironis encapsulated ferrous sulfate or chelated iron;

(2) optionally from about 5% to about 100% of the USRDI of zinc;

(3) from about 0.001% to about 0.5% of a coloring agent;

(4) from about 0.001% to about 10% of a flavoring agent wherein saidflavoring agent is selected from fruit or botanical flavors, or mixturesthereof; and

(5) from about 1% to about 50% citric acid, sodium citrate, tartaricacid or malic acid or mixtures thereof; or other edible acid sufficientto lower the pH to between 3 and 4.5 in the finished beverage.

The dry beverage mixes of the present invention may also contain asweetener. In addition, the dry beverage mix can contain vitamin A,vitamin C, vitamin E, vitamin B₁₂, vitamin B₂, vitamin B₆, vitamin D,folic acid, iodine, thiamine, niacin, fluoride and calcium. Polyphenolsand/or flavonoids such as tannic acid may also be added for astringency.A one unit portion of the finished beverage provides from 5% to 200% ofthe USRDI for these other vitamin and mineral materials.

The present invention further relates to beverages and foods, especiallydry beverage mixes and ready-to-drink beverages which are not carbonatedand aqueous foods other than beverages, that are fortified with iron,especially amino acid chelated iron, without imparting objectionablecolor. These beverages and foods comprise:

(1) from about 5% to about 100% of the USRDI of iron;

(2) optionally from about 5% to about 100% of the USRDI of zinc;

(3) from about 0.001% to about 0.5% of a coloring agent;

(4) optionally from about 0.001% to about 10% of a flavoring agentwherein said flavoring agent is selected from fruit or botanicalflavors, or mixtures thereof; and

(5) at least one agent selected from ferric ion reducing agents andagents capable of preferentially complexing ferric ion in the presenceof polyphenols, phenolic acids or flavonoids in an amount sufficientsuch that the beverage or food, in the absence of the coloring agent,has a Hunter-L value of 11 or greater as measured according to theTannic Acid Test;

(6) wherein the beverage or food has a pH of about 5 or less, as is orwhen dissolved in an aqueous liquid.

It is believed that off-color development caused in iron fortifiedbeverages and foods occurs when ferrous ion is converted to ferric ionthat then complexes with other dietary components in the beverage orfood such as polyphenols and flavonoids. However, it has beensurprisingly found that ferric ion will not cause such off-color if aferric ion reducing agent, such as ascorbic acid, and/or an agent suchas citric acid that is capable of preferentially complexing ferric ionin the presence of polyphenols or flavonoids that are typically presentin these beverages or foods, is included appropriate amounts. Theability of these complexing and/or reducing agents to prevent off-colordevelopment has also been found to be pH dependent. While the optimum pHcan vary depending on the particular complexing or reducing agent, a pHabout 5 or less has been found to be suitable for the range ofcomplexing and reducing agents that can be used in the presentinvention.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, the term “comprising” means various componentsconjointly employed in the preparation of the dry fruit flavoredbeverage mix of the present invention. Accordingly, the terms“consisting essentially of” and “consisting of” are embodied in the term“comprising”.

As used herein the term “fruit flavors” refers to those flavors derivedfrom the edible reproductive part of the seed plant, especially onehaving a sweet pulp associated with the seed, for example, apples,oranges, lemon, limes, etc. Also included within the term fruit flavorare synthetically prepared flavors made to simulate fruit flavorsderived from natural sources. These fruit flavors can be derived fromnatural sources such as fruit juices and flavor oils or syntheticallyprepared. If desired, fruit juices, including orange, pineapple, lemon,lime, apple and grape can be used as a flavor component.

As used herein, the term “botanical flavor” or “botanical extract”refers to flavors derived from parts of the plant other than the fruit.As such, botanical flavors can include those flavors derived from nuts,bark, roots and leaves. Also included within this term are syntheticallyprepared flavors made to simulate botanical flavors derived from naturalsources. Examples of botanical flavors include hibiscus, marigold,chrysanthemum and the like. These botanical flavors can be derived fromnatural sources such as essential oils and extracts or be syntheticallyprepared.

As used herein, the term “coloring agent” or “color” refers to an ediblefood color or materials which color the beverage such as riboflavinand/or β-carotene.

As used herein, the term “total moisture” means the total water presentin the dry mix that includes the water present in the flavoring agent,sugars, minerals, vitamins and other ingredients.

As used herein, the terms “beverage” or “finished beverage” means thedrink that is prepared by mixing the dry mixes of present invention withor without additional sweetener and an aqueous liquid.

As used herein, the terms “per serving”, “per unit serving” or “servingsize” refers to 250 mls of the finished beverage.

As used herein, the “reconstituted” refers to a finished beverageprepared by mixing the requisite dry powder mix of the present inventionwith a sweetener and the appropriate level of diluent (typically water)or by mixing the fully sweetened powder with the appropriate level ofdiluent.

As used herein, all parts, percentages and ratios are based on weightunless otherwise specified.

The dry beverage mix further comprises nutritionally supplementalamounts of vitamins and minerals. As used herein, “nutritionallysupplemental amounts” are amounts of vitamins and minerals used in thedry beverage mix herein which provide a measurable nourishing amount ofthe minerals and vitamins. As used herein, “nutrients” refers generallyto minerals and vitamins.

The U.S. Recommended Daily Intake (USRDI) for vitamins and minerals aredefined and set forth in the Recommended Daily Dietary Allowance-Foodand Nutrition Board, National Academy of Sciences-National ResearchCouncil. A serving size of 250 mls prepared by dissolving about 35 gramsof the semi-sweetened dry beverage mix or about 125 grams of the fullysweetened dry beverage mix in one liter of water is used to calculateUSRDI values herein. When no sugar is used in the dry mix, about 6 gm ofdry mix will generally provide the USRDI of vitamins and minerals.

As used herein, a nutritionally supplemental amount of minerals otherthan iron or zinc is at least about 5%, preferably from about 10% toabout 200%, of the USRDI of such minerals. As used herein, anutritionally supplemental amount of vitamins is at least about 5%,preferably from about 20% to about 200%, more preferably from about 25%to 100%, of the USRDI of such vitamins.

It is recognized, however, that the preferred daily intake of anyvitamin or mineral may vary with the user. For example, personssuffering with anemia may require an increased intake of iron. Personssuffering vitamin deficiencies or who have poor diets will require morevitamin A, vitamin C and vitamin B₂, particularly growing children indeveloping countries. Such matters are familiar to physicians andnutritional experts, and usage of the compositions of the presentinvention may be adjusted accordingly.

As used herein, the terms “which is not carbonated” or “noncarbonated”means a beverage or food which has less than about 0.5 volumes ofdissolved carbon dioxide.

As used herein, the term “aqueous food” means a food that contains wateror is normally reconstituted with water before consumption.

Iron Source

The iron compounds which have been found useful for the purpose of thepresent invention are ferrous sulfate encapsulated in a hydrogenatedsoybean oil matrix, for example., CAP-SHURE® available from BalchemCorp., Slate Hill, N.Y. and chelated iron (i.e., ferrous) wherein thechelating agents are amino acids, for example., FERROCHEL AMINO ACIDCHELATE available from Albion Laboratories, Inc., Clearfield, Utah).Other solid fats can be used to encapsulate the ferric sulfate, such as,tristearin, hydrogenated corn oil, cottonseed oil, sunflower oil, tallowand lard.

Ferrous iron is typically better utilized by the body than ferric iron.Highly bioavailable food grade ferrous salts that can be used in thepresent invention include ferrous sulfate, ferrous fumarate, ferroussuccinate, ferrous gluconate, ferrous lactate, ferrous tartrate, ferrouscitrate, ferrous amino acid chelates, as well as mixtures of theseferrous salts. While ferrous iron is typically more bioavailable,certain ferric salts can also provide highly bioavailable sources ofiron. Highly bioavailable food grade ferric salts that can be used inthe present invention are ferric saccharate, ferric ammonium citrate,ferric citrate, ferric sulfate, ferric chloride, as well as mixtures ofthese ferric salts.

Ferrous amino acid chelates particularly suitable as highly bioavailableamino acid chelated irons for use in the present invention are thosehaving a ligand to metal ratio of at least 2:1. For example, suitableferrous amino acid chelates having a ligand to metal mole ratio of twoare those of formula: Fe(L)₂ where L is an alpha amino acid, dipeptide,tripeptide or quadrapeptide reacting ligand. Thus, L can be any reactingligand that is a naturally occurring alpha amino acid selected fromalanine, arginine, asparagine, aspartic acid, cysteine, cystine,glutamine, glutamic acid, glycine, histidine, hydroxyproline,isoleucine, leucine, lysine, methionine, omithine, phenylalanine,proline, serine, threonine, tryptophan, tyrosine and valine ordipeptides, tripeptides or quadrapeptides formed by any combination ofthese alpha amino acids. See U.S. Pat. No. 3,969,540 (Jensen), issuedJul. 13, 1976 and U.S. Pat. No. 4,020,158 (Ashmead), issued Apr. 26,1977; U.S. Pat. No. 4,863,898 (Ashmead et al), issued Sep. 5, 1989; U.S.Pat. No. 4,830,716 (Ashmead), issued May 16, 1989; and U.S. Pat. No.4,599,152 (Ashmead), issued Jul. 8, 1986, all of which are incorporatedby reference. Particularly preferred ferrous amino acid chelates arethose where the reacting ligands are glycine, lysine, and leucine. Mostpreferred is the ferrous amino acid chelate sold under the Trade nameFERROCHEL by Albion Laboratories where the reacting ligand is glycine.

In addition to these highly bioavailable ferrous and ferric salts, othersources of bioavailable iron can be included in the edible mixes andready-to-serve beverages of the present invention. Other sources of ironparticularly suitable for fortifying edible mixes and ready-to-servebeverages of the present invention included certainiron-sugar-carboxylate complexes. In these iron-sugar-carboxylatecomplexes, the carboxylate provides the counterion for the ferrous(preferred) or ferric iron. The overall synthesis of theseiron-sugar-carboxylate complexes involves the formation of acalcium-sugar moiety in aqueous media (for example, by reacting calciumhydroxide with a sugar, reacting the iron source (such as ferrousammonium sulfate) with the calcium-sugar moiety in aqueous media toprovide an iron-sugar moiety, and neutralizing the reaction system witha carboxylic acid (the “carboxylate counterion”) to provide the desirediron-sugar-carboxylate complex. Sugars that can be used to prepare thecalcium-sugar moiety include any of the ingestible saccharidicmaterials, and mixtures thereof, such as glucose, sucrose and fructose,mannose, galactose, lactose, maltose, and the like, with sucrose andfructose being the more preferred. The carboxylic acid providing the“carboxylate counterion” can be any ingestible carboxylic acid such ascitric acid, malic acid, tartaric acid, lactic acid, succinic acid,propionic acid, etc., as well as mixtures of these acids.

These iron-sugar-carboxylate complexes can be prepared in the mannerdescribed in U.S. Pat. Nos. 4,786,510 and 4,786,518 (Nakel et al) issuedNov. 22, 1988, both of which are incorporated by reference. Thesematerials are referred to as “complexes,” but they may, in fact, existin solution as complicated, highly hydrated, protected colloids; theterm “complex” is used for the purpose of simplicity.

The amount of iron compound added to the beverage dry mix can varywidely depending upon the level of supplementation desired in the finalproduct and the targeted consumer. The USRDI for iron generally rangefrom 10 mg per 6 kg female or male to 18 mg per 54-58 kg female,depending somewhat on age. The iron fortified compositions of thepresent invention typically contain from about 5% to about 100% USRDI ofiron (based per serving) to account for iron which is available fromother dietary sources (assuming a reasonably balanced diet). Preferablythe compositions contain from about 15% to about 50%, and mostpreferably about 20% to about 40% of the USRDI for iron.

Zinc Source

The zinc compounds which can be used in the present invention can be inany of the commonly used forms such as the sulfate, chloride, acetate,gluconate, ascorbate, citrate, aspartate, picolinate, amino acidchelated zinc, as well as zinc oxide. It has been found, however,because of taste reasons, that zinc gluconate and amino acid chelatedzinc are particularly preferred. The zinc fortified composition of thepresent invention typically contain from about 5% to about 100% USRDI ofzinc (based per serving) to account for that which is available fromother dietary sources (assuming a reasonably balanced diet). Preferablythe compositions contain from about 15% to about 50% and, preferablyfrom about 25% to 40% of the USRDI for zinc.

Other Vitamins and Minerals

The dry beverage mix of the present invention can contain in addition toiron and zinc, other vitamins and minerals, for example vitamin C,calcium, vitamin A, vitamin C, niacin, thiamin, vitamin B₆, vitamin B₂,vitamin B₁₂, folic acid, and iodine.

Current USRDI values for most healthy adults are generally: vitamin C(60 mg), vitamin A as retinol (1 mg) or as β-carotene (3 mg), vitamin B₂(1.7 mg), niacin (20 mg), thiamin (1.5 mg), vitamin B6 (2.0 mg), folicacid (0.4 mg), vitamin B₁₂ (6 μg), and vitamin E (30 internationalunits) and for iodine is 150 μg.

The USRDI for calcium will range from 360 mg per 6 kg for infants to1200 mg per 54-58 kg female, depending somewhat on age. Moreover, it canbe difficult to supplement beverages with more than 20-30% USRDI ofcalcium (based per serving) without encountering precipitation and ororganoleptic problems. However, this level of supplementation isequivalent to that provided by cow's milk, and is therefore acceptable.

Commercially available sources of vitamin C can be used herein.Encapsulated ascorbic acid and edible salts of ascorbic acid can also beused. Typically, from about 5% to about 200% of the USRDI of vitamin Cis used in the dry beverage mix. Preferably from about 25% to about150%, and most preferably about 100% of the USRDI for vitamin C is usedin 35 g of the dry beverage mix.

Commercially available vitamin A sources can also be incorporated intothe dry beverage mix. A single serving preferably contains from about 5%to about 100% and most preferably contains about 25% of the USRDI ofvitamin A. Vitamin A can be provided, for example, as vitamin Apalmitate (retinol palmitate) and/or as beta-carotene. It can be as anoil, beadlets or encapsulated. As used herein, “vitamin A” includesvitamin A, ,carotene, retinol palmitate and retinol acetate.

Commercially available sources of vitamin B₂ (riboflavin) can be usedherein. The resulting dry beverage mix preferably contains (per serving)from about 5% to about 200% and most preferably contains from about 15%to about 35% of the USRDI of vitamin B2. Vitamin B₂ is also calledriboflavin.

Commercial sources of iodine, preferably as an encapsulated iodine areused herein. Other sources of iodine include iodine containing salts,e.g., sodium iodide, potassium iodide, potassium iodate, sodium iodate,or mixtures thereof. These salts may be encapsulated.

Nutritionally supplemental amounts of other vitamins for incorporationinto the dry beverage mix include, but are not limited to, vitamins B₆and B₁₂, folic acid, niacin, pantothenic acid, folic acid, and vitaminsD and E. Typically, the dry beverage mix contains at least 5%,preferably at least 25%, and most preferably at least 35% of the USRDIfor these vitamins. Other vitamins can also be incorporated into the drybeverage mix depending on the nutritional needs of the consumers towhich the beverage product is directed.

Nutritionally supplemental amounts of other minerals for incorporationinto the dry beverage mix include, but are not limited to, calcium, andcopper. Any water soluble salt of these minerals can be used, e.g.,copper sulfate, copper gluconate, copper citrate. A preferred calciumsource is a calcium citrate-malate composition described in U.S. Pat.Nos. 4,789,510, 4,786,518 and 4,822,847. Calcium in the form of calciumphosphate, calcium carbonate, calcium oxide, calcium hydroxide, calciumlactate and amino acid chelated calcium can also be used.

Coloring Agent

The key to obtaining a uniform color in the dry beverage mix of thepresent invention is the incorporation of small amounts of coloringagent. FD&C dyes (e.g. yellow #5, blue #2, red # 40) and/or FD&C lakesare preferably used. By adding the lakes to the other powderedingredients, all the particles, in particular the colored iron compound,are completely and uniformly colored and a uniformly colored beveragemix is attained. Preferred lake dyes which may be used in the presentinvention are the FDA-approved Lake, such as Lake red #40, yellow #6,blue #1, and the like. Additionally, a mixture of FD&C dyes or a FD&Clake dye in combination with other conventional food and food colorantsmay be used. However, it has been found, that when FD&C food dyes, notof the lake type are used exclusively, the color of the beverage mix isnot uniform. In addition, substantial packing and caking occurs. Theexact amount of coloring agent used will vary, depending on the agentsused and the intensity desired in the finished product. The amount canbe readily determined by one skilled in the art. Generally the coloringagent should be present at a level of from about 0.001% to about 0.5%,preferably from about 0.004% to about 0.1% by weight of the dry powder.When the beverage is lemon flavored or yellow in color, riboflavin canbe used as the coloring agent. β-carotene and riboflavin both contributeto the color of orange beverages.

Flavoring Agent

The dry beverage mix can be flavored with any natural or syntheticallyprepared fruit or botanical flavors or with mixtures of botanicalflavors and fruit juice blends. Suitable natural or artificial fruitflavors include lemon, orange, grapefruit, strawberry, banana, pear,kiwi, grape, apple, lemon, mango, pineapple, passion fruit, raspberryand mixtures thereof. Suitable botanical flavors include jamaica,marigold, chrysanthemum, tea, chamomile, ginger, valerian, yohimbe,hops, eriodictyon, ginseng, bilberry, rice, red wine, mango, peony,lemon balm, nut gall, oak chip, lavender, walnut, gentiam, luo han guo,cinnamon, angelica, aloe, agrimony, yarrow and mixtures thereof. Fromabout 0.01% to about 10% of these flavors can be used. Preferably fromabout 0.02% to 8% is used. Dry fruit juices can also be used asflavorants. The actual amount of flavoring agent will depend on the typeof flavoring agent used and the amount of flavor desired in the finishedbeverage. Tannic acid or other similar acids can be used to provide anastringent taste to the beverage. From about 0.001% to about 10% tannicacid is used. Other flavor enhancers, as well as flavorants such aschocolate, vanilla, etc., can also be used.

Acid Component

An important component of the fruit flavor system and dry beverage mixis an edible acid which lowers the pH to less than 4.5. Preferably thepH is from 3.2 to 4.5. These acids may be used alone or in combination.Generally from about 1% to 50% citric and/or malic acid is used,preferably from about 8% to about 20%, and more preferably from about 9%to about 17% citric and/or malic acid is used. Typically a level of fromabout 0.01% to about 10% tannic acid, malic acid or tartaric acid andmixtures thereof are used with certain botanical flavors to impartastringency. Citric and malic acids are naturally present in fruitjuices and therefore juices or dried juice powders may be used as thesource of the acid or acid mixture. Other edible acids that can be usedinclude phosphoric, acetic acid, lactic acid, and maleic acid.

Sweetener

The dry beverage mix of the present invention further comprises from 0%to 98% sweetener. From 10% to about 98%, more preferably from about 50%to about 90%, by weight of particulate sugar or sweetener is used.Suitable particulate sugars can be granulated or powdered, and caninclude sucrose, fructose, dextrose, maltose, lactose and mixturesthereof. Most preferred is sucrose. When artificial sweeteners are used,the level of sweetener is considerably lower, usually from about 0.05%to about 10% is used. Often gums, pectins and other thickeners are usedwith artificial sweeteners to act as bulking agents and provide textureto the reconstituted dry beverage. Mixtures of sugars and artificialsweeteners can be used.

In addition to the added particulate sugar in the dry beverage mix,other natural or artificial sweeteners can also be incorporated therein.Other suitable sweeteners include saccharin, cyclamates, acesulfam-K,L-aspartyl-L-phenylalanine lower alkyl ester sweeteners (e.g.aspartame), L-aspartyl-D-alanine amides disclosed in U.S. Pat. No.4,411,925 to Brennan et al., L-aspartyl-D-serine amides disclosed inU.S. Pat. No. 4,399,163 to Brennan et al.,L-aspartyl-L-1-hydroxymethylalkaneamide sweeteners disclosed in U.S.Pat. No. 4,338,346 to Brand, L-aspartyl-1-hydroxyethyalkaneamidesweeteners disclosed in U.S. Pat. No. 4,423,029 to Rizzi,L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed inEuropean Patent Application 168,112 to J. M. Janusz, published Jan. 15,1986, and the like. A particularly preferred optional and additionalsweetener is aspartame.

Other Ingredients

The dry beverage mix can further comprise other ingredients commonlyused in food or beverage products to provide flavor, aesthetics,texture, stability, anticaking or nutritional benefits. As describedhereinafter, such optional other ingredients will typically beincorporated into the beverage premix, although such ingredients canalso be incorporated individually or in various combinations into thedry beverage mix.

Clouding/Thickening Agent

The dry beverage mix may further comprise from about 0% to about 15%,preferably from about 0.02% to about 10%, by weight of a thickening orcloud agent. Most preferably from about 1% to about 5% is used. Anyknown or conventional thickening and clouding agents can be used. Thethickening or cloud agent can also help prevent sedimentation of thereconstituted dry beverage mix. The thickeners also help to mask bitterand astringent flavors.

Any food grade thickening or cloud agent can be used in the dry beveragemix provided that it is compatible with the other essential ingredientstherein. Suitable thickening or cloud agents include, but are notlimited to, carboxymethylcellulose (CMC), carrageenan, xanthan, pectin,guar and various food starches (modified and unmodified), corn syrupsolids and vegetable oils or partially hydrogenated vegetable oils.Selection of the thickening agent will be determined primarily by cost,and secondarily by thickening-enhancing characteristics. Mixtures ofthese agents can also be used. A preferred clouding/thickening agent isa mixture of from 40% to 60% corn syrup solids, 20% to 35% modified foodstarch, 8% to 20% partially hydrogenated soybean oil and 1% to 5%xanthan gum.

Antioxidant

The beverage premix may further comprise a food grade antioxidant in anamount sufficient to inhibit oxidation of materials, especially lipids,in the dry beverage mix. Excessive oxidation can contribute tooff-flavor development and flavor loss. Excessive oxidation can alsolead to degradation and inactivation of any ascorbic acid or othereasily oxidized vitamin or minerals in the mix.

Known or conventional food grade antioxidants can be used in the drybeverage mix. Such food grade antioxidants include, but are not limitedto, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), andmixtures thereof. Selection of an effective amount of a food gradeantioxidant is easily determined by the skilled artisan. Limitations onsuch amounts or concentrations are normally subject to governmentregulations.

To further enhance oxidative stability, the dry beverage mix should bepackaged in a moisture impervious container. Such containers include,for example, foil lined packages, metal cans and plastic or laminatedpackages. Foil lined packages or other oxygen and water impermeablecontainers are preferred. The dry beverage mix can be packaged undernitrogen, carbon dioxide or other inert non-oxidizing gases to furtherenhance oxidative stability. Such packaging methods are well known inthe art. Moisture content should not exceed about 6% by weight of thedry beverage mix.

Complexing/Reducing Agents and pH

To prevent off-color development caused by fortification of beverages orfoods with iron according to the present invention, it is important toinclude at least one agent selected from: (1) ferric ion reducing agents(i.e., a reducing agent capable of reducing any ferric ion that isformed to ferrous ion); (2) agents capable of preferentially complexingferric ion in the presence of polyphenols (e.g., tannins such as tannicacid), phenolic acids (e.g., gallates, caffeic, chlorogenic acid) orflavonoids (e.g., anthocyanins, catechins, flavonols) that are typicallypresent in these beverages or foods. Suitable reducing agents includeascorbic acid, ascorbyl palmitate, sodium bisulfite, erythorbic acid, aswell as mixtures of these reducing agents. The preferred reducing agentis ascorbic acid. Suitable complexing agents includehydroxypolycarboxylic acids such as citric acid, tartaric acid, andmalic acid, polyphosphates and their respective salts such as sodiumhexametaphosphate, sodium trimetaphosphate, and sodium tripolyphosphate,aminopolycarboxylic acids and their respective partial salts such asethylenediamine tetraacetic acid, the disodium salt of ethylenediaminetetraacetic acid, and diethylenetriamine pentaacetic acid, certain shortchain carboxylic acids such as lactic acid and acetic acid, as well asmixtures of these complexing agents. Preferred complexing agents arecitric acid, tartaric acid, sodium hexametaphosphate and ethylenediaminetetraacetic acid (EDTA).

These complexing agents and/or reducing agents are included in the foodor beverage in an amount sufficient to prevent the iron source fromgenerating undesired off-colors. What constitutes such an amount isbased on the Hunter-L value of the, beverage or food (in the absence ofany coloring agents) according to the present invention is determined bythe Tannic Acid Test. The Tannic Acid Test measures the Hunter-L colorof a mixture containing tannic (240 mg), the iron source (equivalent toat least 5 mg of iron), and an appropriate amount of the complexingand/or reducing agent. This mixture is dissolved in deionized water (240ml). For most iron sources, the color can be measured within 15 minutes.However, color of some more slowly dissolving/oxidizing iron sources,such as ferric saccharate, should normally be measured after 24 hours.The amount of the complexing and/or reducing agent will be sufficient ifthe Hunter-L value of the measured solution is about 11 or greater(typically in the range of from about 12 to about 14). Conversely, theamount of the complexing and/or reducing agent will be insufficient ifthe Hunter-L value is less than about 11 and is typically evidenced bythe formation of a purple or red-purple color in the measured solution.

In the case of citric acid, a ratio of complexing agent to iron sourcein the range of from about 1:1 to about 2000:1, preferably about fromabout 20:1 to about 500:1, is usually sufficient to prevent undesiredcolor formation. In the case of ascorbic acid, a ratio of reducing agentto iron source in the range of from about 4:1 to about 50:1, preferablyabout from about 8:1 to about 25: 1, is usually sufficient to preventundesired color formation. Suitable ratios for the other complexingand/or reducing agents can be determined similarly using the Tannic AcidTest.

The ability of these complexing and/or reducing agents to preventoff-color development has also been found to be pH dependent. Theoptimum pH can vary depending on the particular complexing or reducingagent. Since these complexing and/or reducing agents are acids, keepingthe pH of the beverage or food at or below the pKa of the acid willnormally be sufficient. In this regard, a pH about 5 or less has beenfound to be suitable for the range of complexing and reducing agentsthat can be used in the present invention varies depending on theantioxidant or chelant/complexing agent used. Typically, the pH is keptin the range of from about 2 to about 5, preferably from about 2.5 toabout 4.5.

Dry Beverage Mix

The dry beverage mix of the present invention can be diluted with waterto form noncarbonated beverages or carbonated water to form a carbonatedbeverages.

The dry beverage mix of the present invention is a flowable particulatecomposition containing not more than about 6% by weight of totalmoisture. It is desirable to keep the total moisture level in the drybeverage mix below 6% to avoid degradation of the vitamins and otherundesirable reactions. Preferably the moisture content is below about3%, and is typically in the range of from about 4 to about 5%.

A single serving size of the dry beverage mix will vary with individualconsumer preference and with the specific dry beverage mix formulation.It is especially important that the product formulation delivers thedesired amount of vitamins and minerals per single serving of thediluted beverage product. Generally, a liter of the beverage can beprepared by using from about 35 to about 125 grams of the dry beveragemix when sugar is used as the sweetener and about 6 gms when anartificial sweetener is used.

The dry beverage mixes of the present invention may be made as asemi-sweetened powder of as a fully sweetened powder. Preparation of aflavored beverage from the semi sweetened dry beverage mix will involvemixing from about 20 grams to about 35 grams of the dry beverage mixwith about 30 grams to about 85 grams of sugar in addition to a diluent(e.g., tap water). Preparation of a flavored beverage from the fullysweetened dry beverage mix will involve simply mixing from about 70 toabout 125 grams of the dry beverage mix with a diluent. The diluent canbe hot or cold. Typically, about 1,000 mls of diluent will be added persingle serving of the dry beverage mix to form a reconstitutedfruit/botanical flavored beverage.

Preparation of the Dry Beverage Mix

The dry mixes of the present invention may be prepared by a variety ofmeans such as dry blending the ingredients, spray drying, agglomeration,drum drying and other conventional means of providing a dry mix ofuniform consistency. The preferred process comprises admixing therequisite amounts of essential ingredients of the dry beverage mixdescribed herein before. Preferably, the mixing is done usingconventional plow type or paddle mixers.

Preferably, the process comprises dry mixing all other ingredientsexcept the sugar as an isolated premix and then dry mixing this isolatedadmixture with the sugar to form the dry beverage mix of the presentinvention. The particulate sugar, flavors, vitamins, minerals andencapsulated flavor are preferably admixed together to allow the fineflavor particles to adhere around the sugar particles. This will improvedispersability of the dry beverage mix when reconstituted with water.

The physical form of the dry beverage mix can be tailored according toconsumer preferences. For example, the dry beverage mix can be processedinto a less dense, agglomerated mixture or left as a fine powder.

Ready-to-Drink Beverages and Foods Other Than Beverages

The present invention is also useful in ready-to-drink beverages and avariety of aqueous foods other than beverages. These include baked goodmixes (e.g., bread, cakes, brownies, muffins, cookies, pastries, pies,crackers, pie crusts), fried snacks derived from potatoes, corn, wheatand other grains (e.g., Pringle's potato chips, corn chips, tortillachips), other fried farinaceous snack foods (e.g., french fries,doughnuts, fried chicken), dairy products and artificial dairy products(e.g., butter, ice cream and other fat-containing frozen desserts,yogurt, and cheeses, including natural cheeses, processed cheeses, creamcheese, cottage cheese, cheese foods and cheese spread, milk, cream,sour cream, butter milk, and coffee creamer), cereal products, babyfoods or formulas, puddings, ice cream, dips, syrups, pie and otherdessert fillings, frostings, emulsified spreads such as salad dressings,mayonnaise and margarines, various kinds of soups, dips, sauces andgravies.

The preparation of ready-to-serve beverages can be carried out in asimilar manner to the preparation of dry beverage mixes, at least as itrelates to the dry ingredients (e.g., iron source, milk solids, vitaminsand other minerals, etc.). The primary difference is the addition of anaqueous fluid, typically in an amount of from about 60 to about 98%,preferably from about 75 to about 95%, of the finished ready-to servebeverage product. Suitable aqueous fluids include water and milk.

EXAMPLE 1

A lemon flavored drink mix made from a lemon/lime combination (hereinafter “limon”) drink mix is prepared from the following ingredients:

INGREDIENT Percent by Weight granulated sucrose 73.9  vitamin premix¹1   flavors² 4.9 clouding agent³ 1.4 citric acid 12.0  zinc gluconate0.4 ferric saccharate 0.6 sodium citrate 5.1 color 0.1 Total 100.00 Vitamin Premix¹ Vitamin C 60.2  Vitamin A 4.9 Vitamin E 14.9  Vitamin B₂0.6 Vitamin B₁₂ 2.1 Vitamin B₆ 0.6 Folic Acid 0.1 Maltodextrin 16.6 ¹Vitamin Premix ²The flavor is a combination of two lemon flavors;including a lemon/lime flavor. ³The clouding agent is a mixture of cornsyrup solids, modified food starch, partially hydrogenated soybean oiland xanthan gum.

A limon flavored, semi-sweetened mix is prepared by dry blending all theingredients except for the coloring agent in a mixer. The color is thenadded to the aforementioned dry blend followed by additional dryblending for a period of time sufficient to provide even colordistribution and uniform mixture. The dry mixture is then passed througha number 20 Tyler mesh screen and then through a number 30 Tyler meshscreen. The final product is agitated and packed into cans.

A sample of the mixture (35 gm) is blended with 1,000 ml of waterfollowed by stirring. For comparative purposes, dry limon flavored mixesof Example 2 and Example 3 containing the following ingredients areprepared by the aforementioned procedure.

EXAMPLE 2

INGREDIENT Percent by Weight granulated sucrose 74.1  vitamin premix¹1   flavors² 4.9 clouding agent³ 1.4 color 0.1 citric acid 12.6  zincgluconate 0.4 encapsulated ferrous sulfate⁴ 0.4 sodium citrate 5.1 Total100    ¹Vitamin premix of Example 1 ²The limon flavor is a combinationof two flavors. ³The clouding agent is a mixture of corn syrup solids,modified food starch, partially hydrogenated soybean oil and xanthangum. ⁴CAP-SHURE ® FS-165-50, Balchem Corporation, Slate Hill, New York

EXAMPLE 3

INGREDIENT Percent by Weight granulated sucrose 74.2  vitamin premix¹1   flavors² 4.9 clouding agent³ 1.4 color 0.1 citric acid 12.6  zincgluconate 0.4 Ferrochel amino acid chelate⁴ 0.3 sodium citrate 5.1 Total100    ¹Vitamin premix of Example 1 ²The lemon-lime flavor is acombination of two flavors. ³The clouding agent is a mixture of cornsyrup solids, modified food starch, partially hydrogenated soybean oiland xanthan gum. ⁴Ferrochel Amino Acid Chelate, Albion Laboratories,Inc., Clearfield, Utah

Upon preparing beverages from the aforementioned lemon-lime dry mixes,it was observed that the beverages containing encapsulated ferroussulfate and Ferrochel amino acid chelate were similar and had anacceptable green color. Surprisingly, the beverage containing theferrous saccharate was discolored (i.e., muddy yellow-green). It wasfurther observed that after about 4-6 hours of standing at roomtemperature, the beverage containing the ferric saccharate changed to amore acceptable color.

EXAMPLE 4

A Hunter Color Difference Meter was used to measure the degree ofoff-color produced by the addition of iron to the beverages preparedfrom the aforementioned dry mixes. Example 1 was read as prepared andthen allowed to sit at room temperature for 24 hours in order to obtaina reading on the more acceptable product. The color coordinates of thiscolor meter are L=visual lightness/darkness, a=redness-to-greenness, andb=yellowness-to-blueness. ΔL, Δa, and Δb represent differences betweenthe L, a, and b of samples. ΔE is the total color difference. This wascalculated from the equation ΔE=(L₁-L₂)²+(a₁-a₂)²+(b₁-b₂)², where L₁, a₁and b₁ are the initial readings and L₂, a₂ and b₂ are the readings afteraging for 24 hours at 75° F. (23.8° C.) A ΔE reading greater the 3.0indicates that there will be a consumer noticeable difference in theseproducts. The results are present in Table 1.

TABLE 1 Sample L₁ a₁ b₁ L₂ a₂ b₂ ΔL Δa Δb ΔE No iron 28.5 −6.9 13.1 27.1−9 14 1.96 4.41 0.81 2.68 Example 1 25.6 −3.2 12.3 25.6 −8.6 12.9 029.16 0.36 5.43 Example 2 28.1 −7.8 12.5 26.5 −9.8 13.3 2.56 4 0.64 2.68Example 3 27.7 −8.3 12.2 26.2 −9.7 12.8 2.25 1.96 0.36 2.14

The data from beverages prepared according to Examples 2 and 3 showedsmall differences in color which are not consumer noticeable. Theexamples prepared using encapsulated ferrous sulfate and chelated ironwere also similar in characteristics to that of the no iron beverage.However, the data from the beverage prepared according to Example 1showed that it was significantly different from the other samples, andhad a consumer detectable color difference after aging. For comparativepurposes, similar tests were run using orange and jamaica beverages. Itwas observed that the orange and jamaica beverages containing ferroussaccharate also developed unacceptable colors.

EXAMPLE 5

A fully sweetened orange flavored drink mix is prepared from thefollowing ingredients according to the mixing procedures of Example 1.

INGREDIENT Percent by Weight granulated sucrose 90.24 vitamin premix¹ 0.32 orange flavor  1.27 clouding agent² 1.4 citric acid 4.6 zincgluconate 0.1 iron (amino acid chelate)  0.056 sodium citrate 1.9colors³  0.121 Total 100.00  ¹Vitamin premix of Example 1 plus iodine aspotassium iodide. ²The clouding agent is a mixture of corn syrup solids,modified food starch, partially hydrogenated soybean oil and xanthangum. ³The colors are a combination of FD&C Lake Yellow #6 and FD&C dyeYellow #5.

A single serving of the finished beverage (250 mls) provides thefollowing USRDI of these vitamins and minerals.

NUTRIENT % USRDI Iron 20 Zinc 25 Iodine 20 Vitamin A 25 Vitamin C 100 Riboflavin 35 Folic Acid 25 B12 35 Vitamin E 25 B6 25

EXAMPLE 6

A semi-sweetened Jamaica flavored (derived from hibiscus) drink mix isprepared from the following ingredients according to the mixingprocedures of Example 1.

INGREDIENT PERCENT BY WEIGHT granulated sucrose 82.2  vitamin premix¹1.1 flavor 2.7 citric acid 8.1 tannic acid  0.27 malic acid 1   zincgluconate  0.36 iron (amino acid chelate) 0.2 sodium citrate 3.7 colors² 0.37 Total 100.00  ¹Vitamin premix of Example 5. ²The colors are acombination of FD&C Lake red #40 and. FD&C Lake Blue #1.

Other formulations are prepared using the premix of Example 1 byblending the following ingredients.

EXAMPLE 7

A fully sweetened orange flavored drink mix is prepared from thefollowing ingredients according to the mixing procedures of Example 1.

INGREDIENT PERCENT BY WEIGHT granulated sucrose 90.2  vitamin premix¹0.2 flavor 1.3 clouding agent² 1.4 citric acid 4.8 zinc gluconate 0.1iron (amino acid chelate) 0.1 sodium citrate 1.9 colors³ 0.1 Total100.00  ¹Vitamin premix of Example 5. ²The clouding agent is a mixtureof corn syrup solids, modified food starch, partially hydrogenatedsoybean oil and xanthan gum. ³The colors are a combination of FD&C LakeYellow #6 and FD&C dye Yellow #5.

A single serving of the finished beverage (250 mls) provides 10% of theUSRDI of vitamin C, vitamin A, vitamin E, vitamin B₂, folic acid,vitamin B₁₂ and vitamin B₆ and 25% of the USRDI of the minerals iron andzinc.

EXAMPLE 8

A semi-sweetened orange flavored drink mix is prepared from thefollowing ingredients according to the mixing procedures of Example 1.

INGREDIENT PERCENT BY WEIGHT granulated sucrose 64.5  vitamin premix¹1.1 flavor 4.6 clouding agent² 4.9 citric acid 17.1  zinc gluconate 0.3iron (amino acid chelate) 0.2 sodium citrate 6.9 colors³ 0.4 Total100.00  ¹Vitamin premix of Example 5. ²The clouding agent is a mixtureof corn syrup solids, modified food starch, partially hydrogenatedsoybean oil and xanthan gum. ³The colors are a combination of FD&C LakeYellow #6 and FD&C dye Yellow #5.

A single serving of the finished beverage (250 mls) provides 50% of theUSRDI of vitamin C, vitamin A, vitamin E, vitamin B₂, folic acid,vitamin B₁₂ and vitamin B₆ and 25% of the USRDI of the minerals iron andzinc.

EXAMPLE 9

A unsweetened orange flavored drink mix is prepared from the followingingredients according to the mixing procedures of Example 1.

INGREDIENT PERCENT BY WEIGHT vitamin premix¹  4.0 flavor 12.8 cloudingagent² 13.6 citric acid 47.8 zinc gluconate 1  iron (amino acid chelate) 0.6 sodium citrate 19.1 colors³  1.2 Total 100.00 ¹Vitamin premix ofExample 5. ²The clouding agent is a mixture of corn syrup solids,modified food starch, partially hydrogenated soybean oil and xanthangum. ³The colors are a combination of FD&C Lake Yellow #6 and FD&C dyeYellow #5.

A single serving of the finished beverage (250 mls) provides 100% of theUSRDI of vitamin C, vitamin A, vitamin E, vitamin B₂, folic acid,vitamin B₁₂ and vitamin B₆ and 25% of the USRDI of the minerals iron andzinc.

It is obvious that other flavored and colored beverage mixes, e.g.mango, peach, strawberry, tangerine, and orange can be readily made bychanging the coloring agent and flavoring ingredients of the mix.Accordingly, the examples given are for illustrative purposes only arenot to be limiting thereof.

EXAMPLE 10

A fortified, ready-to-drink fruit juice beverage is prepared from thefollowing ingredients:

INGREDIENTS PERCENT BY WEIGHT Fruit juice beverage 99.93 FERROCHEL  0.01Vitamin/Mineral Premix*  0.058 *See Example 5

EXAMPLE 11

A fortified tea beverage is prepared from the following ingredients:

INGREDIENTS PERCENT BY WEIGHT Tea solids 0.79 Sugar 4.72 Citric acid0.1  Ascorbic acid 0.04 FERROCHEL 0.01 Water 94.35 

EXAMPLE 12

A fortified baby cereal is prepared from the following ingredients:

INGREDIENTS PERCENT BY WEIGHT Oat meal with banana flakes 9.02 FERROCHEL 0.023 Vitamin/mineral premix* 0.12 EDTA 0.66 Water 90.18  *See Example#5

What is claimed is:
 1. A dry beverage composition comprising: (a) fromabout 5% to about 100% of the USRDI of iron; (b) from about 5% to about100% of the USRDI of zinc; (c) from 0% to about 98% of a sweetener, byweight of the composition; (d) an edible acid; (e) a coloring agent; (f)a flavoring agent selected from the group consisting of fruit flavors,botanical flavors, and mixtures thereof, and (g) an agent selected fromthe group consisting of ferric ion reducing agents, ferric ioncomplexing agents, and mixtures thereof; wherein the pH of thecomposition when combined with aqueous liquid is from about 2 to about 5and wherein the composition forms a noncarbonated beverage when combinedwith aqueous liquid.
 2. The composition according to claim 1 comprisingfrom about 1% to about 50% of the edible acid, by weight of thecomposition and wherein at least one agent is a ferric ion reducingagent.
 3. The composition according to claim 2 wherein the zinc isselected from the group consisting of zinc sulfate, zinc chloride, zincacetate, zinc gluconate, zinc ascorbate, zinc citrate, zinc aspartate,zinc picolinate, amino acid chelated zinc, zinc oxide, and mixturesthereof.
 4. The composition according to claim 3 wherein at least oneedible acid is selected from the group consisting of citric acid, malicacid, tannic acid, tartaric acid, phosphoric acid, acetic acid, lacticacid, maleic acid, and mixtures thereof and wherein at least one of theferric ion reducing agents is ascorbic acid.
 5. The compositionaccording to claim 4 comprising from about 15% to about 50% of the USRDIof iron and from about 15% to about 50% of the USRDI of zinc.
 6. Thecomposition according to claim 5 wherein the edible acid is citric acid.7. The composition according to claim 6 further comprising at least onevitamin or mineral which is not iron or zinc.
 8. The compositionaccording to claim 7 comprising: (a) from about 15% to about 50% of theUSRDI of iron; (b) from about 15% to about 50% of the USRDI of zinc; (c)a fruit flavor; and (d) at least three vitamins or minerals selectedfrom the group consisting of: vitamin A, vitamin C, vitamin E, vitaminB₂, vitamin B₁₂, vitamin B₆, folic acid, niacin, calcium; and iodine. 9.The composition according to claim 8 wherein the pH of the compositionwhen combined with aqueous liquid is from about 3 to about 4.5 andwherein the composition comprises from about 8% to about 20% of theedible acid.
 10. The composition according to claim 9 wherein at leastone sweetener is aspartame.
 11. The composition according to claim 9wherein the zinc is amino acid chelated zinc.
 12. The compositionaccording to claim 9 wherein the zinc is selected from the groupconsisting of zinc oxide, zinc gluconate, and mixtures thereof.
 13. Acomposition selected from the group consisting of a noncarbonatedready-to-drink beverage, a noncarbonated beverage concentrate, and anaqueous food comprising: (a) from about 5% to about 100% of the USRDI ofiron; (b) from about 5% to about 100% of the USRDI of zinc; (c) from 0%to about 98% of a sweetener, by weight of the composition; (d) an edibleacid; (e) a coloring agent; (f) a flavoring agent selected from thegroup consisting of fruit flavors, botanical flavors, and mixturesthereof; and (g) an agent selected from the group consisting of ferricion reducing agents, ferric ion complexing agents, and mixtures thereof;wherein the pH of the composition is from about 2 to about
 5. 14. Thecomposition according to claim 13 wherein the zinc is selected from thegroup consisting of zinc sulfate, zinc chloride, zinc acetate, zincgluconate, zinc ascorbate, zinc citrate, zinc aspartate, zincpicolinate, amino acid chelated zinc, zinc oxide, and mixtures thereofand wherein at least one agent is a ferric ion reducing agent.
 15. Thecomposition according to claim 14 wherein at least one edible acid isselected from the group consisting of citric acid, malic acid, tannicacid, tartaric acid, phosphoric acid, acetic acid, lactic acid, maleicacid, and mixtures thereof and wherein at least one of the ferric ionreducing agents is ascorbic acid.
 16. The composition according to claim15 comprising from about 15% to about 50% of the USRDI of iron and fromabout 15% to about 50% of the USRDI of zinc.
 17. The compositionaccording to claim 16 wherein the edible acid is citric acid.
 18. Thecomposition according to claim 16 further comprising at least onevitamin or mineral which is not iron or zinc.
 19. The compositionaccording to claim 18 comprising: (a) from about 15% to about 50% of theUSRDI of iron; (b) from about 15% to about 50% of the USRDI of zinc; (c)a fruit flavor; and (d) at least three vitamins or minerals selectedfrom the group consisting of: vitamin A, vitamin C, vitamin E, vitaminB₂, vitamin B₁₂, vitamin B₆, folic acid, niacin, calcium; and iodine.20. The composition according to claim 19 wherein the pH of thecomposition is from about 3 to about 4.5.
 21. The composition accordingto claim 20 wherein at least one sweetener is aspartame.
 22. Thecomposition according to claim 20 wherein the zinc is amino acidchelated zinc.
 23. The composition according to claim 20 wherein thezinc is selected from the group consisting of zinc oxide, zincgluconate, and mixtures thereof.
 24. A dry beverage compositioncomprising: (a) from about 5% to about 100% of the USRDI of iron; (b)from about 5% to about 100% of the USRDI of zinc; (c) from 0% to about98% of a sweetener, by weight of the composition; (d) an edible acid;(e) a coloring agent; (f) a flavoring agent selected from the groupconsisting of fruit flavors, botanical flavors, and mixtures thereof;and (g) a ferric ion reducing agent wherein the weight ratio of thereducing agent to iron is at least about 10:1 and wherein the reducingagent is included at a level such that when the components of the drybeverage composition other than the coloring agent are combined with anaqueous liquid to form a solution, the solution has a Hunter-L colorvalue of at least about 11 when measured according to the Tannic AcidTest; wherein the pH of the composition when combined with aqueousliquid is from about 2 to about
 5. 25. The composition according toclaim 24 wherein the weight ratio of the reducing agent to iron is fromabout 10:1 to about 50:1.
 26. The composition according to claim 24wherein the zinc is selected from the group consisting of zinc sulfate,zinc chloride, zinc acetate, zinc gluconate, zinc ascorbate, zinccitrate, zinc aspartate, zinc picolinate, amino acid chelated zinc, zincoxide, and mixtures thereof.
 27. The composition according to claim 24wherein at least one edible acid is selected from the group consistingof citric acid, malic acid, tannic acid, tartaric acid, phosphoric acid,acetic acid, lactic acid, maleic acid, and mixtures thereof.
 28. Thecomposition according to claim 27 wherein the edible acid is citricacid.
 29. The composition according to claim 24 further comprising atleast one vitamin or mineral which is not iron or zinc.
 30. Thecomposition according to claim 24 comprising: (a) from about 15% toabout 50% of the USRDI of iron; (b) from about 15% to about 50% of theUSRDI of zinc; (c) a fruit flavor; and (d) at least three vitamins orminerals selected from the group consisting of: vitamin A, vitamin C.,vitamin E, vitamin B₂, vitamin B₁₂, vitamin B₆, folic acid, niacin,calcium; and iodine.
 31. The composition according to claim 24 whereinthe pH of the composition when combined with aqueous liquid is fromabout 3 to about 4.5 and wherein the composition comprises from about 8%to about 20% of the edible acid.
 32. The composition according to claim24 wherein at least one sweetener is aspartame.
 33. The compositionaccording to claim 24 wherein the zinc is selected from the groupconsisting of zinc oxide, zinc gluconate, and mixtures thereof.
 34. Acomposition selected from the group consisting of a ready-to-drinkbeverage, a beverage concentrate, and an aqueous food comprising: (a)from about 5% to about 100% of the USRDF of iron; (b) from about 5% toabout 100% of the USRDI of zinc; (c) from 0% to about 98% of asweetener, by weight of the composition; (d) an edible acid; (e) acoloring agent; (f) a flavoring agent selected from the group consistingof fruit flavors, botanical flavors, and mixtures thereof; and (g) aferric ion reducing agent wherein the weight ratio of the reducing agentto iron is at least about 10:1 and wherein the reducing agent isincluded at a level such that when the components of the compositionother than the coloring agent are combined, the composition has aHunter-L color value of at least about 11 when measured according to theTannic Acid Test; wherein the pH of the composition is from about 2 toabout
 5. 35. The composition according to claim 34 wherein the zinc isselected from the group consisting of zinc sulfate, zinc chloride, zincacetate, zinc gluconate, zinc ascorbate, zinc citrate, zinc aspartate,zinc picolinate, amino acid chelated zinc, zinc oxide, and mixturesthereof.
 36. The composition according to claim 34 wherein at least oneedible acid is selected from the group consisting of citric acid, malicacid, tannic acid, tartaric acid, phosphoric acid, acetic acid, lacticacid, maleic acid, and mixtures thereof.
 37. The composition accordingto claim 34 wherein the edible acid is citric acid.
 38. The compositionaccording to claim 34 further comprising at least one vitamin or mineralwhich is not iron or zinc.
 39. The composition according to claim 34comprising: (a) from about 15% to about 50% of the USRDI of iron; (b)from about 15% to about 50% of the USRDI of zinc; (c) a fruit flavor;and (d) at least three vitamins or minerals selected from the groupconsisting of: vitamin A, vitamin C, vitamin E, vitamin B₂, vitamin B₁₂,vitamin B₆, folic acid, niacin, calcium; and iodine.
 40. The compositionaccording to claim 34 wherein the pH of the composition is from about 3to about 4.5.
 41. The composition according to claim 34 wherein at leastone sweetener is aspartame.
 42. The composition according to claim 34wherein the zinc is selected from the group consisting of zinc oxide,zinc gluconate, and mixtures thereof.
 43. The composition according toclaim 34 wherein the weight ratio of the reducing agent to iron is fromabout 10:1 to about 50:1.